Simple, classic homemade vinegar made from fruit scraps
Keyword: Fermentation, Vinegar
2lbfruit scrap from juicing, etc skins, seeds, etc
2Tablespoonsliving vinegar such as apple cider, or vinegar from a previous batch
Mix all ingredients and put into a container, such as a plastic food tub, gallon water jug, bucket, etc.
Cover the lid with cheesecloth, secure with twine or a rubber band, and leave out at room temperature.
After 1 month, strain out the solids, then pour the mixture into a half-gallon mason jar. Cover with cheesecloth and continue fermenting for another month or so, until the vinegar is good and strong. When it tastes sour like regular vinegar, screw a lid on the jar and store.